When you are stuck at home for weeks on end, the stuff and junk around your home can become unbearable.

It does at my place.

Shelves seem crowded, cupboards appear to bulge, clothes hang on available doorknobs, and too many cardboard boxes hold bits and pieces of my memories.

During my Covid-inspired clean-up, I unearthed one particular item decades old.

DRUM ROLL PLEASE, MAESTRO…

 

McKENZIE’S RICE FLOUR SHORTBREAD RECIPE

225g plain flour
1 pinch salt
115g rice flour
115g castor sugar
225g butter

Sieve flour, rice flour, sugar into basin, rub in butter and knead until smooth paste formed.  Turn on to floured board, make shape or shapes as desired, prick with a fork.  Place on cold greased slide, cook in a slow oven ¾ hour to an hour, until a pale brown.

MY FATHER’S FAVOURITE SHORTBREAD RECIPE

Reproduced in original style from my mother’s PWMU Cookery Book 1976
Printed in Australia by Simpson Halligan Co Pty Ltd
Distributed by Jolly Book Supplies, Brisbane
Twenty-first edition revised and enlarged with over 200,000 copies issued

Mix 227g (1/2 lb) butter and 113g (1/4 lb) fine white sugar or icing sugar; add pinch salt and .45kg (1 lb) plain flour; knead all well together; roll out to the thickness of about half an inch, cut into rounds or finger lengths; prick with fork.  Note 340g (¾ lb) flour and 113g (1/4 lb) rice flour may be substituted for .45g (1 lb) flour.  Bake in slow oven about 40 minutes until fawn colour.

Bought new rice flour

Put the kettle on

Time for a cuppa!

♥ Gretchen Bernet-Ward